Food compound



Patented Nov. 2, 1926.

UNITED STATES PATENT OFFICE.

N Drawing.

The object of this invention is to provide a new and improved formpound, and more especially a food compound from which quickly made and bfrom many kinds the housewife whi been able to make This and other willbe fully desci thereof.

For the pectin, preferabl consistency, with acid.

It is now well known that fruit jelly is made by combining the followingconstitua fruit juice which contains acid, flavor and pectin, to addedsugar and water in the necessary amount. In the absence of either acid,pectin or sug Pectin is a gummy much in the nature of a gum, whichexists naturally to a greater or less extent in the p of all fruits fromwhich jelly Such fruits as do not have a unt of pectin in their juices dfor the making of jelly unh added from another source. Grapes, currentsand gooseberries have a age of pectin while pineies,

ents: namely, the necessary which uice 1s juices or pul can be madesufficient amo cannot be use less pectin is very high percent apples,strawberr loganberries, etc., have very little or no pectin therein andfrom juices jelly cannot be made unless pectin derived from some othersource is added thereto. Pectin exists naturally in apples or in thepomace' derived therefrom at the cider mill and in the rind of orangesand many other sources not ordinarily used in the maky the use of whichjellies of fruits can be made by objects of the invention ibed in thespecification and pointed out in the claims at the end purpose of myinvention I use y of a given strength or a concentrated fruit juicecontaining the natural flavor of the fruit, such as strawberry, whichthe sugar has been removed. If in concentrating the fruit juice orflavor, the organic acid has been removed, as is fren commercialflavors, I

FOOD COMPOUND.

Application filed October 20, 1920. Serial No. 418,317.

of food comsources and freed jelly can be easily and taken.

with pectin taken To this combination, I pineapple, etc., from ganicacid with another as lactic acid or citric STUART L. CRAWFORD, OFROCHESTER, NEW YORK.

ing of jelly from which the pectin can be extracted and this pecti 11,derived from other from the characteristic flavor of the fruit or othersource from which it is obtained, can be combined with the concentratedjuice of any fruit deficient ch she has heretofore not in pectin,together with sugar and water, and jelly will be made therefrom havingthe flavor of the fruit from which the juice is I have conceived theidea of combining from other sources. the concentrated flavor of anyparticular fruit, from which flavor the natural acid and sugar have beenremoved or greatly reduced.

add an organic acid,

if the color of the lemon jelly, I extract ar, jelly will not form.substance or a substance cherries, raspberries,

heretofore been able to such fruits or their out the use of heat.

the lemon oil or the orange oil from the rind of the'fruit, free fromacid or sugar, and make an emulsion therewith by adding to the oil gumtragacanth, gum arabie and water, and violently stirring them oragitating them. The emulsion so made is combined with the pectin andorganic acid, and the combination so formed,

is used as a base for making jelly.

This combination can be bottled, sealed and sterilized, and keptindefinitely and sold with suitable instructions for the purchaser tomake jelly therewith by adding-thereto e correct amount of sugar andwater and boiling or otherwise treating it to make jelly. Any of theold, well known jellies can be made in this way together with many newkinds of jellies which the housewife has not produce.

The jelly will even form by mixing the elements cold in suitableproportions with- The fruit juices and the pectin can be extracted andkept separately or they can be combined, when the fruit juice and pectinare in season or at other times and bottled.

such as lactic-acid or citric acid, to replace the natural acid removedfor the purpose of concentrating the fruit flavor. I may also add avegetable color, fruit flavor is deficient. The flavor, acid, pectin andcoloring matter will, in each case, be combined in the correct amounts.

It is also understood that the combination of fruit juice or flavor andpectin and acid, etc., occupies but a fraction of the space that isfilled by the jelly made therefrom. Ordinarily 8 oz. of the combinationwill make 50 oz. of jelly, the increase in volume being made by theaddition of sugar and water. The combination can be used at any timethereafter for the making of jelly, it being understood that sugar andwater are accessible at any time while the fruit juices and pectin arenot accessible unless especially prepared as above noted.

- lons of pectin syrup, 9 ounces or more of concentrated strawberryflavor, 2 ounces or more of citric acid and A; ounce or more ofvegetable coloring matter.

It will also be understood that these proportions can be varied fromwithin considerable limits and satisfactory results obtained therefrom.It will also be understood that the compound so made will be sterilizedand sealed in bottles and 8 ounces of this mixture with two pounds ofsugar and one pilrit of water will make about 50 ounces of e 1 It willalso be understood that pectin is ordinarily sold in the form of a syrupof the consistency above mentioned and it will also be understood thatfor citric acid any of its eqluivalents may be used, namely, lactic, maic or tartaric acid.

I claim:

1. As a new product, a liquid pure fruit compound for makin pure fruitjellies almost instantaneously y merely adding said compound to a hotsolution of sugar and water with very little or no boiling, saidcompound consisting of a concentrated pectin solution, concentratedfruit extract and fruit acid, this compound being characterized by thefact that, when a predetermined quantity thereof is stirred into asufficiently hot solution of definite amounts of sugar and water, saidcompound almost instantaneously mixes with the solution of sugar andwater and upon cooling produces a pure fruit jelly having substantiallyall the characteristics of flavor, set and clear-.

ness of jelly made from the juices of fresh fruit by long-continuedboiling.

2. As a new product, a liquid pure fruit compound for making pure fruitjellies with certainty by merely adding said compound to a propersolution of sugar and water, said compound consisting of a concentratedpectin solution, concentrated fruit extract and fruit acid in suchproportion that mixing a definite quantity of said compound withdefinite quantities of sugar and water produces a jelly of proper anduniform consistency and having all the necessary characteristics ofjelly made from fresh fruit by long-continued boiling.

3. As a new product, a liquid pure fruit compound for making pure fruitjellies almost instantaneously by merely adding said compound to a hotsolution of sugar and water with very little or no boiling, saidcompound consisting of a concentrated pectin solution, concentratedfruit extract and an edible acid to replace the original fruit acid inwhich the fruit extract is deficient, this compound being characterizedby the fact that, when a predetermined quantity thereof is stirred intoa sufliciently hot solution of definite amounts of sugar and water, saidcompound almost instan taneously mixes with the solution of sugar andwater and upon cooling produces a pure fruit jelly having substantiallyall the characteristics of flavor, set and clearness of jelly made fromthe juices of fresh fruit by long-continued boiling.

4. As a new product, a liquid pure fruit compound for making pure fruitjellies with certainty by merely adding said compound to a propersolution of sugar and water, said compound consisting of a concentratedpectin solution, concentrated fruit extract and an edible acid toreplace the original fruit acid in which the fruit extract is deficientsaid ingredients bein in such proportion that mixing a definite quantityof said compound with definite quantities of sugar and water produces ajelly of proper and uniform consistency and having all the necessarycharacteristics of jelly made from fresh fruit by long-continuedboiling.

5. As an article of manufacture, the combination of pectin obtained fromone source and a concentrated fruit flavor from any particular fruitfrom which flavor the natural acid and sugar have been removed orgreatly reduced and organic acid obtained from another source and usedto replace the natural acid removed for the purpose of concentrating thefruit flavor,said combination being sterilized in liquid form andsealed, said' combination being characterized by the fact that when thecombination thereof is mixed with definite quantities of sugar andwater, it quickly produces a jelly of proper and uniform consistencyhaving all the necessary characteristics of jelly ,made from fresh fruitby long continued boiling.

6. As an article of manufacture, the combination of and a fruit fromanother source, sterilized in liquid pectin obtained from one sourcesaid combination being form and sealed, sa1

6 combination being characterized by the fact that when the combinationthereof is mixed with definite quantities of sugar and water,

flavor and organic acid obtainedit uickly produces a jelly of proper andum orm consistency having all the necessary characteristics of fruit Int ture.

jelly made from fresh by long continued boiling.

